Food Safety Practices

Complete the food safety interactive quiz. The following responses should be based on the information from said quiz regarding food safety practices. For each of these practices, share at least 2 statements from what you learned in the interactive quiz. Remember to put these statements in your own words and explain why they are helpful in preventing food borne illness. An example would be: When dining from a buffet, make sure hot food is hot and cold food is cold.. This range of temperatures (40 – 140 degrees Fahrenheit)is when bacteria and pathogens begin to grow rapidly.

-Wash your hands:

It is important to wash your hands because they can easily become contaminated with bacteria, which can cause food poisoning.

-Keep food clean:

You should keep food clean by washing it thoroughly, cooking it properly, and storing it properly.

-Cook food thoroughly:

Cooking food thoroughly kills bacteria that could cause food poisoning.

-Use separate cutting boards:

You should use separate cutting boards for different types of food to avoid cross contamination.

-Avoid cross contamination:

Cross contamination is when bacteria or other contaminants are transferred from one surface to another. This can happen when you use the same cutting board for different types of food, or when you don’t wash your hands after handling raw meat.

-Store food properly:

You should store food properly to prevent bacteria from growing.

-Refrigerate perishable food:

Perishable food should be refrigerated within 2 hours to prevent bacteria from growing.

-Freeze food:

You can freeze food to extend its shelf life.

-Throw away expired food:

Expired food may contain bacteria that can cause food poisoning.

-Follow the guidelines for cooking meat, poultry, and fish:

The guidelines for cooking these foods are in place to ensure that they are cooked thoroughly and safely.

You can reduce your risk of getting a foodborne illness by washing your hands after handling raw meat, poultry, fish or eggs. Rinse fruits and vegetables with running tap water before eating them to remove bacteria. Separate (16 points): You should keep different types of foods separate to avoid cross-contamination – this is when harmful bacteria from one food is transferred to another food. This is especially important when you’re handling raw meat, eggs or poultry.

Clean (12 points): Wash hands, utensils, and surfaces often.

Cook (71 points): Use a food thermometer to make sure foods are cooked to a safe internal temperature.

Chill (22 points): Refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours of cooking or buying food.

Bad bacteria can grow in food within 2 hours unless it is kept cold.

When in Doubt, Toss It Out: If you are not sure if something is safe to eat then get rid of it!

Some signs that food may have gone bad are:

– Change in color

– Bad odor

– Moldy

– Slimy

If you see any of these signs do not eat the food.

Cooking does not necessarily kill all bacteria.

Food can become contaminated at any point during production, processing, cooking, or storage.

Just because food smells and looks okay does not mean it is safe to eat.

Bacteria can cause illness without changing the color, taste, or smell of food.

Certain groups of people are more likely than others to get sick from eating contaminated food. These groups include:

– Infants and young children

– Pregnant women

– Older adults

– People with weakened immune systems due to certain medical conditions or treatments

If you are in one of these groups, it is especially important to be aware of food safety.

You can get a foodborne illness from eating contaminated food or drinking contaminated water.

Contamination can occur at any point during production, processing, cooking, or storage.

The most common symptoms of a foodborne illness are:

– Nausea

– Vomiting

– Diarrhea

– Abdominal cramps

– Fever

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